Directions:
- Heat the olive oil in a large pot over medium heat. Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes. Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes. Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine. Stir in the textured vegetable protein, then the beans. Simmer for 10 to 15 minutes. Taste and adjust seasoning if need. Serve hot.
- A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 516.06 Kcal (2161 kJ) | ||
| Calories from fat | 90.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Sodium | 353.33mg | 15% | |
| Potassium | 2913.91mg | 62% | |
| Total Carbs | 73.98g | 25% | |
| Sugars | 29.89g | 120% | |
| Dietary Fiber | 24.38g | 98% | |
| Protein | 41.68g | 83% | |
| Vitamin C | 66.2mg | 110% | |
| Vitamin A | 1mg | 32% | |
| Iron | 4.8mg | 27% | |
| Calcium | 344mg | 34% | |
| Amount Per 100 g | |||
| Calories | 93.39 Kcal (391 kJ) | ||
| Calories from fat | 16.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 16% | |
|---|---|---|---|
| Sodium | 63.94mg | 15% | |
| Potassium | 527.33mg | 62% | |
| Total Carbs | 13.39g | 25% | |
| Sugars | 5.41g | 120% | |
| Dietary Fiber | 4.41g | 98% | |
| Protein | 7.54g | 83% | |
| Vitamin C | 12mg | 110% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 0.9mg | 27% | |
| Calcium | 62.3mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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